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This soup tastes very different from the regular soups and is rich in vitamin A, Vitamin C and folic acid. Very good for expectant mom's!!..it's a diet recipe as it has no butter or cream, just 1/2 tsp oil.
Roasted bell pepper soup!!
Ingredients (for 5-6 servings)
Roasted red, yellow and green bell peppers (3/4 red, 1/2 yellow, 1/2 green respectively)
2 tomatoes
1/2 carrot
1/2 apple
1 small onion
4-5 garlic cloves
1/2 tsp oil just to apply on capsicum before roasting
1 bay leaf
Salt and pepper to taste
Water for cooking
Method
1. In a pressure cooker, add roughly chopped tomatoes, onion, carrot, apple, garlic cloves and bay leaf. Add about 3 cups water and cook it on simmer till 3 whistles. Let the stem go off and let it cool a bit.
2. While the cooker is on the gas, Wash bell peppers and take the required quantities and deseed them. Then apply oil on them for roasting. Roast them on simmer either on a gas stove or in an oven. Let it burn a bit. This is what will give the soup it's unique taste.
2. Now take a bowl of water and put the roasted capsicum's in it. With hands take off the black roasted part. If little remains attached, let it be. Then chop them roughly.
3. Once the contents of the cooker are at room temperature, remove the bay leaf from it and put the contents in a blender. Also add the chopped roasted capsicum's. Churn it well.
4. We are not seiving the soup to retain it's fibre content and also have balanced sourness of tomatoes and capsicum with carrots and apple. So am not adding any sugar.
5. Once churned well, take the soup in a pan and heat it. Add salt and pepper to taste.
Garnish as you wish and serve hot!!